Ingredients

Procedures

1

Combine the eggs, schmaltz, salt, pepper, and water in the bowl of a stand mixer with a dough-hook attachment; mix on medium speed to bring the ingredients together, 5 to 10 seconds. Add the flour and mix on low speed until the dough comes together, about 5 minutes. On a lightly floured work surface, roll and knead the dough into a ball. Cover the dough ball in plastic wrap and let it sit in the refrigerator overnight.

2

Preheat the oven to 325 degrees. Take a golf ball–size piece of the dough and roll it into a very thin foot-long strip. Cut the strip into small pieces (each one about a quarter-inch long). Dust the dough pieces with flour and transfer them to a dry baking sheet. Repeat with the remaining dough.

3

Bake, rotating the tray 180 degrees halfway through cooking, until the soup mandel are golden and crisp, about 30 minutes. The mandel with keep, covered, in a cool, dry place for up to 1 month.